Fish and shrimp pie with dill-honey sauce

Name: Fish and shrimp pie with dill-honey sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1⁄2 Recipe Pie dough (see recipe overview in this issue); 300 g frozen shrimps (without head and shell); 400 g Saithe fillet; 400 g Salmon fillet; 1 big stick of leek; 1 collar Dill; 3 TABLESPOONS Butter; 2 TABLESPOONS Flour; 400 ml + 3 tablespoons of milk; 3 Cloves; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g double cream; 1-2 TABLESPOONS Mustard; 1-2 TEASPOONS Honey; 1 Egg Yolk

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1⁄2 Recipe Pie dough (see recipe overview in this issue)
300 g frozen shrimps (without head and shell)
400 g Saithe fillet
400 g Salmon fillet
1 big stick of leek
1 collar Dill
3 TABLESPOONS Butter
2 TABLESPOONS Flour
400 ml + 3 tablespoons of milk
3 Cloves
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g double cream
1-2 TABLESPOONS Mustard
1-2 TEASPOONS Honey
1 Egg Yolk

Directions

1
Prepare the pie dough and put it in a cool place. Defrost the prawns.
2
Rinse fish fillets and pat dry. Clean, wash and cut leek into rings. Wash dill, shake dry and chop finely.
3
Heat the butter in a large tall pan or a wide saucepan. Sauté the leek briefly in it. Sprinkle with 2 tbsp. flour and sauté briefly. Add 400 ml milk while stirring. Add cloves and laurel, season with salt and pepper.
4
Bring to the boil, simmer for about 3 minutes.
5
Stir in double cream, bring to the boil again. Add the fish fillets and let them simmer at low to medium heat for about 6 minutes. Remove bay leaves and possibly cloves. Cut the fish fillets into small pieces.
6
Stir in the prawns and dill. Season the sauce with mustard, honey and salt. Pour into a pie mould (approx. 1.75 l capacity).
7
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough as a lid slightly larger than the tin and cut out a fish in the middle. Slightly moisten the edge of the mould with water.
8
Place the dough on the pan with the help of the baking paper. Carefully remove the baking paper. Roll up the excess dough so that it lies on the edge of the tin as a small roll.
9
Put a ship's rope ornament in it. Whisk the egg yolk and 3 tbsp. milk. Spread a thin layer on lid and rim. Put the cut-out fish on the lid and coat it as well. Bake the pie in a hot oven for about 40 minutes.